Gluten-free rhubarb pie from Maisema Café
Gluten-free rhubarb pie from Maisema Café
Doses
1
furryCooking time
45
minutesGluten-free rhubarb pie is the number one treat of early summer. The rhubarb pie at Maisema Café has already become a classic. Here's Virtasalmen Viljatuote' version of the treat, gluten-free of course. Thanks to the juicy filling and base, the pie doesn't need ice cream or custard to accompany it. Try it and love it!
Ingredients
- Muruseos
7 dl Virtasalmi's Grain Product Light Gluten Free Flour or Gluten Free Bun Flour Puree
3 dl sugar
2tspbaking powder
2tspbaking soda
2 tsp vanilla sugar
250 g melted butter or margarine
- Base dough
n. 2/3 of the mixture
2 dl milk
1 egg
- Stuffing
1 l rhubarb pieces
2 prk milk dough (250g x 2)
2 dl sugar
3 eggs
3 tsp vanilla sugar
- Surface of
n. 1/3 of the mixture
Preparation
- Bottom
- Mix the dry ingredients of the crumb mixture and finally add the butter melt.
- Divide the mixture into two bowls - one 1/3 and the other 2/3.
- Use most of the crumb mixture for the base dough. Leave about a third to sprinkle on top.
- Add the buttermilk and egg to the crumb mixture reserved for the base dough and mix until smooth.
- Spread the mixture on a deep baking sheet lined with baking paper.
- Stuffing
- Sprinkle about a litre of rhubarb pieces on top.
- Mix together the curd, sugar, eggs and vanilla sugar.
- Pour the mixture evenly over the rhubarb.
- Finally, sprinkle the crumb mixture over the surface.
- Bake the pie in the bottom of a 175°C oven for about 45 minutes.
Tip
- Halve the recipe if you only want a rhubarb pie the size of a pie tin.
A bit of a contradictory guideline, some say half a mixture of crumbs and others say a third. I don't mind a familiar pattern on the other hand, but it was amusing.
Hi Maarit!
Good point! Will be corrected immediately.
Can oil be used instead of butter?
Hello,
Unfortunately, we have no experience of using oil instead of butter. Experimentation will tell you.
Really good. Well worth the effort. Made with Gluten-free bun flour mix.
Could buttermilk be replaced by something else?
Hi Minna!
Unfortunately, we have no experience of substituting buttermilk in this recipe.
I accidentally used curd when I was supposed to use sour cream, but it was excellent with the money.
Instead of milk, you can use yoghurt or probably also vegetable-based products, if you use them. And you can also leave out the curd layer and still have a good pie. And you can also replace the curd with different yogurts or cream.
A good substitute for buttermilk. I have never had buttermilk . 2x I have also made a base of curd with 1 pint of curd on the bottom 2 surfaces.
Now I have a version in the oven with unflavoured yoghurt instead of buttermilk and half of the top with cream and half with the same yoghurt..
Thank you Tanja for the good advice!
Can this be made from strawberries
Hi Anne,
Why not! We've never tried making this pie with just strawberries.
By the way, it's a really good game about strawberries. The cone also worked well. There's hardly any berry or fruit that doesn't work.
What if I put half rhubarb and half strawberries in the filling?
Great to hear that just strawberries work in this recipe 🙂 Rhubarb and strawberry pie sounds very good too!
I've been making this pie all summer long, not only with rhubarb but also with all the current berries, today with lingonberries and I added some caramel sauce to the crumble mixture to counteract the tartness of the lingonberries. The recipe works for everything. I haven't tried apple slices yet, I could add cinnamon to the crumble mixture on top...
Hi Jaana,
The quince layer sounds really delicious 🙂 Great to hear that this recipe will be enjoyed by many!
Hello! How can I make this dairy-free? What can you substitute for milk and cream?
Hi Taru,
Sorry for the late reply! Tanja here in the comments tipped me off that you can bake a pie without buttermilk using yoghurt and cream. If you are dairy-free, you could do this using vegan yoghurt and Alpro's Greek Style, for example. This is often used as a substitute for curd, as its texture and taste are relatively close to curd 🙂
I did it for the first time!
I used the Gluten Free Sunday Flour Mix and it worked perfectly!
My husband got it for his birthday and couldn't believe it was gluten free?
This will continue to be on our table with different berries and I'm experimenting with my own apples and pears
Hi Maarit,
Thank you for your comment! Great to hear that the recipe worked perfectly on the first try 🙂 Great to hear!
To add to my previous comment, I have been baking for 20 years. I use Masajon Indian sugar for all my baking and there is no better and there will never be!!! So in our house there have been no other sugars in the past. From the bottom of my heart
recommend you to try it, even the foam comes out like quince.
Should the bottom bottom be quite flexible?
Hi Katja!
The bottom should be quite pliable and juicy. The bottom should not be dry or loosely draining.
If the crust feels too soft, or if it doesn't come off the baking paper easily, for example, bake the pie a little longer. If the crust wants to get too dry, remove the pie from the oven a little earlier. 🙂
To add to my previous comment, I have been baking for 20 years. I use Masajon Indian sugar for all my baking and there is no better and there will never be!!! So in our house there have been no other sugars in the past. From the bottom of my heart
recommend you to try it, even the foam comes out like quince.
This will definitely be baked again with the berry fillings too. I used 2 dl oat flour from Virtasalmen Viljatuote + 5 dl Gluten-free all-purpose flour mix, with a base of sour cream, Nam! Thanks for the gluten-free version.
I substituted buttermilk with sour cream and unflavoured yoghurt is fine too.
Can this pie be frozen so as not to damage the texture and taste ?
Hi Anja,
You can freeze the pie well and the texture and taste will not be affected 🙂